Making fudge is easy with this low calorie dessert recipe! This chocolate fudge with a hint of chipotle and hints of creamy white chocolate will not only satisfy you because it’s super tasty, but also because it’s low carb.
- Coconut oil for the frying pan
- 12 ounces, weight Good quality chocolate baking squares, minimum 66% cocoa
- 1 cup evaporated milk
- ½ teaspoon Chipotle In Adobo Sauce, Pureed
- 1 tbsp Butter without salt
- ¼ teaspoons 100% Stevia leaf powder
- 1 drop Cinnamon Essential Oil
- 1 cup White Chocolate Chips, and more for sprinkling
- Coarse sea salt, for sprinkling
Prepare a small baking dish (4 x 8 inches) by lining it with aluminum foil, making sure it extends over the two inch long edges (these will be your “handles” for removing the fudge when finished) . Using a sheet of paper towel, grease the foil with about 1 teaspoon of coconut oil. Smooth the leaf by rubbing the oil on it.
Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything together as it melts. Once the chocolate mixture has melted and becomes thick and smooth, remove it from the heat and let it cool slightly, about a minute or two.
Stir in the essential oil well. Add 1 cup of white chocolate chips and stir a few times, just enough to mix them into the dark chocolate but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it evenly with the back of a spoon or an angled spatula.
Sprinkle the fudge with more white chocolate chips and a little coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from refrigerator and gently remove fudge from pan, holding edges of foil and pulling up. Cut into 32 one-inch squares and serve!